Infrared study of structural characteristics of frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer
- Carmona, P.
- Ruiz-Capillas, C.
- Jiménez-Colmenero, F.
- Pintado, T.
- Herrero, A.M.
ISSN: 0021-8561, 1520-5118
Any de publicació: 2011
Volum: 59
Número: 24
Pàgines: 12998-13003
Tipus: Article
